Sushi
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 250 g rice (sticky rice, sushi rice)
- 4 nori sheets
- 1 carrot (s), cut into thin strips
- 1 avocado (s), cut into thin strips
- 1 point surimi
- fish, fresh (e.g. tuna, salmon)
- Wasabi paste
- Ginger, pickled
- 0.5 teaspoon ½ sugar
- 2 tablespoon vinegar (rice vinegar)
- soy sauce
Print Recipe
Pin Recipe Instructions
- Wash the sticky rice (sushi rice) well until the water is clear. Then cook as usual (instructions on the packet). Put about half a teaspoon of sugar in two tablespoons of vinegar and heat. Slowly stir the warm vinegar into the still warm but fully cooked rice. The faster the rice cools down afterwards, the better it will stick later.
- For Makisushi, place a nori sheet on a bamboo mat and thinly spread the sticky rice on it so that about 3/4 of the sheet is covered with rice. Place a thin strip of carrot and avocado in the center. Then add the surimi or the fish of your choice. Roll everything up and cut crossways a few times.
- For nigirisushi, make small heaps of the rice and place the fish on top as a small fillet. If you like, you can also tie it with thin strips of nori.
- Place in the refrigerator until ready to serve. Serve with soy sauce, pickled ginger and wasabi paste (be careful, wasabi is very hot - take only a little!)
- Jasmine tea and crab crackers are a must for a real Asian evening.
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